For all of my semi high falutin’ tastes, I admit that one of my favourite meals, the one that has me fork and knife at the table ready, is the humble roast chicken. I have a visceral reaction whenever I see a gloriously bronzed bird at the table and along with bread baking, I believe there is no smell better than a roasting chicken. And because I can’t help but fiddle, I made a stuffing with apricot and onion, a slight twist on the traditional sage and onion.
An item that makes another appearance in the recipe is Duck Fat. I had a little left over from cooking a duck stashed in the deep freeze. I never used it as I only had left such a small amount. But luckily only a small amount is needed here. If you can’t be bothered, and the whole point is that this is an easy dinner where the oven does all the work, just use butter. And prepare to swoon, this method ensures that there’s no dry breast meat at all, just succulence and bliss.
Perfect Roast Chicken
An original recipe by Not Quite Nigella
- 1x good quality chicken (1.2kg feeds 3 people)
- 2 tablespoons of duck fat or butter
- 1 tablespoons of herbs of choice (I used fresh sage and dried oregano)
For stuffing
- 1 cup fresh breadcrumbs
- 1 egg
- 60g butter
- 1 small onion, peeled and chopped
- 4 dried turkish apricots
- salt and pepper
Preheat oven to 220c
First prepare the stuffing
1. In a saucepan, melt butter and cook onion until soft. Meanwhile, add the rest of the ingredients into a bowl and mix. Once onions are cooked, add to bowl and combine. Add a little water to bind if necessary.
Then prepare the butter
1. In a mortar and pestle grind, make a paste of the garlic and herbs. Then mix duck fat through and set aside.
Then for the fun bit:
1. Stuff the chicken with the stuffing, being careful not to stuff the chicken too full as the stuffing will expand.
2. Breast side up, with legs of the chook pointing in your direction, strap on the latex gloves, trying not to make dirty jokes about airport cavity searches, and gently slide your fingers under the breast skin to ease it from the flesh. Push gently all the way down as far as your fingers will reach on both sides, then slide the herbed duck fat under the skin, massaging it along on the outside. Be very careful not to puncture the skin.
Bake chicken in 220c oven to 1 hour and 15 minutes.
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20 Comments | Add your own
Delicious!! I love roast chicken too but the boy is not a huge fan so we never eat it
The skin looks so deliciously crispy.
there is nothing more satisfying and comforting than a great roast chicken…I don’t usually like chicken when it comes to most dishes…but this is one that I adore…with a golden crisp skin and tender meat…sigh…heaven!
Hey NQN, have you tried the Zuni Cafe roast chicken method of salting the chicken 1-3 days prior? I find it the BEST roast chicken in the world and it is so low fuss as all you do is rub salt over it and stuff a few herbs in it…. voila. The no added oil is a bonus! And it cooks in 45 min!
What is the joke about airport cavity search? My GM was searched all over when he bypass Sydney Airport to deaprt to Paris.He carried his laptop and they brought him into investigation room inside. It was hillarious as he is quite workaholic who is always focused so much into his job on his laptop. I asked him what happened with an innocent face and he almost killed me instantly. Fortunately, I made it for the Paris staffs’ holiday alive.
You are a brilliant writer NQN! You make roast chicken droolworthy. You put Matt Preston to shame
I adore roast chicken too and will try your recipe ASAP. And in your shots, the chicken looks so lady-like with legs neatly together – must remember to protect the dignity of my chickens in photos. Thanks for a great recipe.
that’s an appropriate name if ever i saw one.
it looks crispy and juicy and spectacular.
Hi Bria-It’s so delicious in its simplicity isn’t it! BTW I like the sound of your granola grabbers. I tried to leave a comment but I can’t as I’m not a google blogger
Hi Alexandra-I agree, it’s the tender meat and crispy golden skin that makes it so hard to resist. And the smell of it roasting-heaven!
Hi spacegirl-No but it sounds fabulous!
I imagine it’s sort of like brining a chicken perhaps? I’d love to try it! Would you know where I could find the recipe? 
Hi Lilia-hehe I don’t have a specific joke that I can recall, actually I’m terrible at remembering jokes so that’s probably why. Haha you ought to snap on a pair of latex gloves and keep a sly smile on your face when he’s being a pain!
Hi Maria-Gosh, what a lovely compliment, thankyou thankyou thankyou!
Hi Suzie-Hehe I didn’t notice that but yes you’re right! I just wanted to make sure that the stuffing didn’t come out but I feel she should have a name. Let’s call her Delores the chicken
I saw your chicken recipe too but wanted to comment but couldn’t as I’m not a google blogger 
Hi grace-Thanks so much, it can make a star out of any chicken, not just a free range or organic one but a regular one!
http://www.msnbc.msn.com/id/4401342
Here you go, if you have time, the bread salad is VERY WORTH making. It is like brining a chicken and the results are stellar (and you don’t even have to tie up the chicken which I always seem to mess up…) You must do a blog entry if you do try it!!!
Okay, I am swooning big time. I so agree about the humble roast chicken, and this cook will be buying a duck for the duck fat to give this a try. Lorraine, you have outdone yourself as that is the most magnificant roast chicken I have ever seen.
What a stunning opening photograph, Lorraine! Have you tried using your saved duck fat on roast potatoes, too? Sublime!
My mother looooooved chicken made this way, Lorraine.
Yep, it is like a dry brine (once again, its less messy!)
This is the recipe: http://www.msnbc.msn.com/id/4401342
If you have time, the bread salad is SO WORTH making. You must make a blog post about it if you do go ahead! Btw, if you don’t own the Zuni Cafe cookbook, I HIGHLY recommend it.
This chicken looks divine!
Well presented and i bet it tasted great!
Duckey x
I have never made a roast chicken that I’ve been happy with. I’m not really good at ‘roast anything’ to be honest.. other than potatoes/vegies. There’s something about cooking a piece of meat whole that challenges me.
Your roast chicken looks very tasty indeed!
Hi Kim-Buying a duck for the duck fat is a bit more troublesome than buying the duck fat but it is a lot more fun and I’d do the same! Thankyou so much Kim!
Hi Angela-Thanks so much
I only had 2-3 tablespoons left of the duck fat but when I get my paws on some more, I’ll definitely use it on roast potatoes. I made the Goose fat potatoes a while back and they were great!
Hi Patricia-Your mum has spot on taste I have to say!
Hi spacegirl -Thankyou SO much! I will definitely give that a go. The bread salad sounds amazing too!
Hi Duckey-Thanks so much! The added bonus is the scent when it is cooking
Hi Maria-The funny thing is when I lived at my parent’s house roasted anything would never work as the oven was too weak and incapable of browning anything properly. So perhaps it’s the oven?
I will believe that you’ve hit the nail on the head.. after all.. it is ‘roast’ isn’t it? Hehe..
Hi Maria-Yes it’s not you, it’s the oven!
I used to think it was me until I used a better oven
Alrighty…chicken is in the oven…so now I just wait…
I NEVER cook roasts as my mums are soooo amazing that anytime I try I’m disappointed. So I’m hoping this recipe of yours will save me and I’ll maybe start cooking them…as a whole organic chicken is so economical!
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